Step 1

Preheat the oven to 180ºC, gas mark 4. Peel and dice the butternut squash, then place on a baking tray with the garlic. Drizzle with oil, season, then roast for 20 minutes. Remove the garlic and reserve, then roast the squash for 20 minutes more until tender and golden.

Step 2

With 20 minutes of the butternut cooking time left, place a large nonstick frying pan over a medium heat, add the fennel sausage, then fry for 5-6 minutes until golden and cooked through with no pink meat and juices that run clear. Remove from the pan and place into a bowl, leaving the fat behind. Fry the cavolo nero in the same pan for 3-4 minutes, so you don’t lose any flavour from the fennel sausage. Scoop into the bowl with the sausage.

Step 3

When the squash is ready, remove 140g to a blender. Add the garlic cloves (remove and discard the skins first), and about 100ml water. Blend to make a smooth sauce, adding more water if needed.

Step 4

Put the ricotta into a bowl, then stir in 10g pecorino and season. Using a balloon whisk, beat for 1 minute, or until the ricotta is smooth.

Step 5

Cook the gnocchi for 2 minutes, then drain in a colander and run under a cold tap to stop it cooking further.

Step 6

Put the frying pan back over a medium heat, melt the butter, then add 8 sage leaves and cook for 3-4 minutes. Remove and drain on a piece of kitchen paper. Chop the remaining leaves while you wait, then set aside.

Step 7

Add the gnocchi to the remaining bubbling butter and fry over a medium heat, turning often, for 3-4 minutes until golden brown. Stir in the butternut squash sauce, fennel sausage, cavolo nero, roasted butternut chunks and sage, then season with the remaining pecorino.

Step 8

Spoon the whipped ricotta between serving plates, then top with the gnocchi. Finish with extra grated pecorino and the fried sage leaves, then serve.